Jenny's Better-Than-Cornbread

By Addie

Jenny's notes: Use two LARGE size (15 oz) cans WHOLE corn, drained.
Chop one can of the corn in food processor till chopped - don't
let it turn into paste! Use this instead of the creamed corn.
Add a touch of cinnamon to the batter. Serve cornbread topped with honey-butter and sprinkled with cinnamon sugar!

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Ingredients

2 eggs, slightly beaten
8 oz sour cream
1/2 cup melted butter
1/4 cup sugar
1 pkg (8 oz) Jiffy Corn Muffin mix
1 8 oz can whole kernal corn, drained
1 8 oz can creamed corn

Details

Preparation

Step 1

1. Preheat oven to 375 degrees.

2. Beat eggs, sour cream, butter and sugar till combined. Stir in muffin mix and corn. Spread in a greased 9" square pan.

3. Bake 35-40 minutes.

Sprinkle top with cinnamon/sugar, if desired.